Crisp Cucumber and Beetroot Salad Recipe
A refreshing Crisp Cucumber and Beetroot Salad, bursting with vibrant colors and fresh flavors. Perfect as a healthy side dish or light lunch, this salad is a blend of crunchy cucumbers, earthy beets, and a tangy dressing that will excite your taste buds.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 2-4
- Category: Salad, Side Dish
- Method: No-Cook, Tossed
- Cuisine: Global, Healthy
- Diet: Gluten Free
Ingredients
1 medium cucumber, thinly sliced
1 medium beetroot, peeled and grated
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup (optional)
Salt and pepper, to taste
Fresh herbs (like parsley or dill), chopped for garnish
Instructions
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In a large bowl, combine the thinly sliced cucumber and grated beetroot.
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In a small bowl, whisk together olive oil, lemon juice, and honey/maple syrup (if using). Season with salt and pepper.
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Pour the dressing over the cucumber and beetroot mixture, tossing gently to combine.
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Garnish with fresh herbs like parsley or dill for added freshness.
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Serve immediately or refrigerate for a chilled, crisp salad.
Notes
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For an extra burst of flavor, you can add a sprinkle of feta cheese or walnuts on top.
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If you prefer a sweeter taste, increase the amount of honey or maple syrup in the dressing.
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The salad can be stored in the refrigerator for up to 2 days, but it’s best served fresh for maximum crunch.
